200 g of tomatoes (3 small tomatoes)
Mix either with this
or with that No
need to remove the seeds or the skin
1/2 teaspoon of dry yeast
300 g of plain flour (1 cups + ¾ cup + 2 tbsp)
Rest 15 min
Knead 1 min then let stand 30 min
Roll out into a large rectangle
The stuffing is optional (without the stuffing it will be tomato bread): Finely chop 6 spring onions
220 g cream cheese (1 cup)
Sprinkle with ordinary flour
Let stand 30 min
Prepare 1 steam mold with 1 sheet of baking paper (If you do not have this steam mold, place in a cake pan for 1 steaming in the oven) Steam
12 min
Cook at medium heat the 2 ends in a pan with a drizzle of olive oil for 2-3 min
These stuffed breads will be soft and crispy
Season with soy sauce lightly